Finger Lickin’ Good

Looking to impress your guests with a little Southern charm this Labor Day? Well, this Cajun style BBQ sauce will surely have your guests talking with a little southern twang after the first bite! Since barbecue menus are often not the healthiest, this sauce adds a little nutritional kick to your grilling recipes as well. Dried plums are the unexpected, yet surprisingly suitable key ingredient in this sauce.

So, when we think of the South, we think of southern hospitality, food that “sticks to your ribs”, Cajun spices and of course BBQ sauce. This recipe is the perfect example. California dried plums play up the sweetness in this sauce recipe so that the balance between spicy and sweet is just right; dried plums even improve the sauce’s texture, creating the perfect finishing touch to any BBQ meal. Incorporating dried plums into a recipe also brings along added health benefits for the bones, the heart, the digestive system, and the waistline!

This Cajun Dried Plum Barbecue Sauce can be used to glaze spareribs, brisket, meatballs or even fish for a southern style cookout. It can also be stored in the refrigerator for up to one month.

This sauce is finger lickin’ good and your family and friends will be full as a tick on a hound dog after providing them with a little southern comfort food.

Ingredients

1 1/2 cups prune juice

1 cup strong brewed coffee

1 cup tomato sauce

1/2 cup corn or olive oil

1/2 cup (about 3 ounces) finely chopped dried plums

1/2 cup Worcestershire sauce

1/2 cup packed light brown sugar

1/3 cup cider vinegar

1 tablespoon lemon juice

1 tablespoon paprika

2 cloves garlic, finely chopped

2 teaspoons dried rosemary

1 to 1 1/2 teaspoons ground red pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon pepper

1 teaspoon salt

2 bay leaves

Directions

In heavy medium saucepan, mix, then heat all ingredients over medium-high heat until hot. Reduce heat; simmer 1 1/4 to 1 1/2 hours or until sauce thickens, stirring occasionally. Remove bay leaves. Cool, then store, covered, in refrigerator up to 1 month. Use as a baste or dipping sauce for barbecued or broiled pork, beef and poultry.